I make this Italian tortellini salad when I want a colorful, crowd-pleasing dish that disappears fast. Every bite is loaded with cheesy tortellini, crisp veggies, savory bites, and zesty Italian flavor.

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I’m obsessed with this Italian Tortellini Salad because it tastes like the deli pasta salad I always want but way fresher, brighter, and more loaded. The cheese tortellini makes every bite feel extra satisfying, and cherry tomatoes bring that juicy pop I can’t stop chasing around the bowl.

And yes, I absolutely go back for “just one more bite” until the whole thing is basically gone. It’s bold, tangy, a little salty, and ridiculously easy to love.

But the real reason I adore it? It works for lunch, parties, random fridge raids, and every summer craving in between.

Total keeper.

Ingredients

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Cheese tortellini makes it filling and cozy, not just another side salad.
Tomatoes bring juicy sweetness, plus they make the bowl look bright.
Cucumber adds that fresh crunch you’ll want in every bite.
Red bell pepper keeps things crisp, colorful, and a little sweet.
Red onion gives a sharp kick, but doesn’t take over.
Fresh mozzarella is creamy, soft, and honestly kind of addictive.
Olives add salty bite if you’re into that briny thing.
Salami or pepperoni makes it heartier, basically lunch instead of a snack.
Basil and parsley keep it fresh, herby, and not too heavy.
Parmesan adds salty richness, because cheese on cheese just works.
The dressing is tangy, garlicky, and ties everything together fast.

Ingredient Quantities

1 pound cheese tortellini (fresh or refrigerated)

1 pint cherry or grape tomatoes, halved

1 medium cucumber, seeded and diced

1 red bell pepper, diced

1/4 cup thinly sliced red onion

1 cup mini fresh mozzarella balls or 8 ounces diced fresh mozzarella

1/2 cup sliced black olives (optional)

6 ounces sliced Genoa salami or pepperoni, chopped (optional)

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

1/3 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon honey or sugar (optional)

Salt and freshly ground black pepper, to taste

How to Make this

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1. Cook 1 pound cheese tortellini according to package instructions until al dente, drain, rinse under cold water to stop cooking, and drain well.

2. Meanwhile halve 1 pint cherry or grape tomatoes, seed and dice 1 medium cucumber, dice 1 red bell pepper, thinly slice 1/4 cup red onion, and chop 6 ounces sliced Genoa salami or pepperoni if using.

3. In a large bowl combine the cooked tortellini, tomatoes, cucumber, red bell pepper, red onion, 1 cup mini fresh mozzarella balls or 8 ounces diced mozzarella, 1/2 cup sliced black olives if using, and the chopped salami or pepperoni if using.

4. In a small jar or bowl whisk together 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 teaspoon dried oregano, and 1 teaspoon honey or sugar if using. Season with salt and freshly ground black pepper to taste.

5. Pour the dressing over the tortellini mixture and toss gently until everything is evenly coated.

6. Add 1/4 cup chopped fresh basil, 1/4 cup chopped fresh parsley, and 1/4 cup grated Parmesan cheese; toss again to combine.

7. Taste and adjust seasoning with additional salt, pepper, vinegar, or honey as needed.

8. Let the salad sit at room temperature for 15 to 30 minutes or refrigerate for at least 1 hour to allow flavors to meld. Stir before serving.

9. Serve chilled or at room temperature, garnished with extra basil or Parmesan if desired.

Equipment Needed

1. Large pot with lid
2. Colander
3. Large mixing bowl
4. Medium bowl or small jar for dressing
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Mixing spoon or tongs
9. Cheese grater

FAQ

Can I use dried tortellini instead of fresh or refrigerated? Yes. Cook dried tortellini according to package directions until al dente, then rinse under cold water to stop cooking and cool before tossing with the salad.

How far ahead can I make the salad? You can assemble most of it 4 to 24 hours ahead. Keep the dressing separate and toss just before serving to preserve texture; if dressed in advance, the salad is best within 6 hours.

How do I keep the mozzarella from getting rubbery? Use fresh mini mozzarella balls or dice fresh mozzarella and gently pat dry. Add them to the salad just before serving or refrigerate with a little of the dressing to keep them moist.

Can I make this vegetarian or gluten free? For vegetarian omit the salami or pepperoni. For gluten free, use gluten free cheese tortellini or substitute with a gluten free pasta shape and proceed the same way.

How long will leftovers keep? Stored in an airtight container in the refrigerator, the salad will keep 3 to 4 days. The pasta may absorb more dressing over time so refresh with a splash of olive oil or vinegar before serving.

Any tips for balancing the dressing? Taste and adjust oil to vinegar ratio to your preference. If the dressing tastes too sharp add a little honey or sugar, or a small extra splash of olive oil for richness; salt and pepper to finish.

Italian Tortellini Salad Recipe Substitutions and Variations

Cheese tortellini: substitute with farfalle, rotini, or refrigerated stuffed ravioli for similar texture and sauce hold.
Fresh mozzarella: substitute with bocconcini, cubed provolone, or crumbled feta for a tangier bite.
Genoa salami or pepperoni: substitute with prosciutto, chopped grilled chicken, or diced smoked turkey for a different protein profile.
Red wine vinegar: substitute with lemon juice, white wine vinegar, or apple cider vinegar; add a pinch of sugar if needed to balance acidity.

Pro Tips

1. Salt the pasta water well so the tortellini is seasoned from the inside out. Rinse briefly with cold water to stop cooking, then spread the pasta out on a tray to cool quickly and avoid clumping.

2. Seed the cucumber and pat the pieces dry before adding them. That small step keeps the salad from getting watery and helps the dressing stay bright and balanced.

3. Make the dressing ahead and let it rest for 10 to 20 minutes so the garlic and Dijon mellow and the flavors marry. Taste before tossing and reserve a tablespoon or two in case you need to freshen the salad just before serving.

4. If you like a contrast in texture, chop the salami into thin ribbons and pan crisp them briefly until edges are golden. Drain on paper towels and add just before serving so they keep their crunch.

5. Hold back the basil, parsley and most of the mozzarella if you plan to chill the salad for hours. Add those fresh elements right before serving so herbs stay vibrant and the cheese keeps a nice, tender texture.

Italian Tortellini Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

601

kcal

Equipment: 1. Large pot with lid
2. Colander
3. Large mixing bowl
4. Medium bowl or small jar for dressing
5. Chef knife
6. Cutting board
7. Measuring cups and spoons
8. Mixing spoon or tongs
9. Cheese grater

Ingredients

1 pound cheese tortellini (fresh or refrigerated)
1 pint cherry or grape tomatoes, halved
1 medium cucumber, seeded and diced
1 red bell pepper, diced
1/4 cup thinly sliced red onion
1 cup mini fresh mozzarella balls or 8 ounces diced fresh mozzarella
1/2 cup sliced black olives (optional)
6 ounces sliced Genoa salami or pepperoni, chopped (optional)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon honey or sugar (optional)
Salt and freshly ground black pepper, to taste

Directions

Cook 1 pound cheese tortellini according to package instructions until al dente, drain, rinse under cold water to stop cooking, and drain well.
Meanwhile halve 1 pint cherry or grape tomatoes, seed and dice 1 medium cucumber, dice 1 red bell pepper, thinly slice 1/4 cup red onion, and chop 6 ounces sliced Genoa salami or pepperoni if using.
In a large bowl combine the cooked tortellini, tomatoes, cucumber, red bell pepper, red onion, 1 cup mini fresh mozzarella balls or 8 ounces diced mozzarella, 1/2 cup sliced black olives if using, and the chopped salami or pepperoni if using.
In a small jar or bowl whisk together 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1 teaspoon dried oregano, and 1 teaspoon honey or sugar if using. Season with salt and freshly ground black pepper to taste.
Pour the dressing over the tortellini mixture and toss gently until everything is evenly coated.
Add 1/4 cup chopped fresh basil, 1/4 cup chopped fresh parsley, and 1/4 cup grated Parmesan cheese; toss again to combine.
Taste and adjust seasoning with additional salt, pepper, vinegar, or honey as needed.
Let the salad sit at room temperature for 15 to 30 minutes or refrigerate for at least 1 hour to allow flavors to meld. Stir before serving.
Serve chilled or at room temperature, garnished with extra basil or Parmesan if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.